The cover of the Tri-City Herald's Food & Wine section March 26 will feature quinoa, a protein-packed "super grain." Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stores and recipes visit www.tri-cityherald.com/lifestyles/food/.
Total time: 30 minutes.
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1 cup flour
1 cup oat flour
1/4 cup sugar, plus extra for sprinkling
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
Zest from 2 oranges
4 ounces coarsely chopped bittersweet chocolate (65 percent to 70 percent cacao)
1 1/4 cups heavy whipping cream, plus extra for brushing
1. Position a rack in the center of the oven and heat the oven to 425 degrees. Line a baking sheet with parchment.
2. In a large bowl, mix together the flour, oat flour, sugar, baking powder and salt. Stir in the orange zest and the chocolate.
3. Make a well in the center of the dry ingredients and pour in the cream. Using a spatula, mix the ingredients until just moistened; the dough should look rough and shaggy. Gather the dough into a lump with your hands and knead it together five or six times, until it holds together and the sides of the bowl are clean.
4. On a lightly floured board, pat the dough into an 8 1/2-inch round. Using a knife or a dough cutter, cut the round into 12 wedges. Place the wedges about an inch apart on the baking sheet. Brush the tops with cream and sprinkle them lightly with sugar.
5. Bake the scones until they begin to turn golden brown, about 15 minutes.
Allow the scones to cool on a rack. Serve warm or at room temperature.
Servings: Makes 12 scones.
Each scone: 225 calories; 3 grams protein; 22 grams carbohydrates; 2 grams fiber; 15 grams fat; 8 grams saturated fat; 34 milligrams cholesterol; 208 milligrams sodium.
— Adapted from Alice Medrich’s “Bittersweet: Recipes and Tales From a Life in Chocolate.”